4.2 from 15 votes
Vegetable Stock From Scraps
It is absolutely possible to make delicious, flavorful Vegetable Stock from vegetable scraps. You'll enjoy making this cheap, easy, all natural, additive free, low sodium Vegetable Stock.
Prep Time
5 mins
Cook Time
4 hrs
Total Time
4 hrs 5 mins
Servings:
2
Calories:
5 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 5 lbs vegetable scraps See the 'What you should not include and why' section to see what vegetables to exclude.
- 1 pint water
Instructions
- Add clean, frozen vegetable scraps to the Instant Pot.
- Add water, make sure the vegetable scraps are submerged in the water.
- Set the Instant Pot to 'slow cooker' mode and cook for 4 hours.
- Alternatively, place the vegetable scraps and water into a pot large enough to fit the scraps and water. Cook on the stovetop, at a low simmer for 1-2 hours with the lid on.
- Strain the Vegetable Stock through a find sieve. Discard leftover vegetable mass.
- Pour the Vegetable Stock into whatever container you wish - mason jar, Tupperware, or freezer bag for storage.
Cup of Yum
Nutrition Information
Serving
8oz
Calories
5kcal
(0%)
Sodium
12mg
(1%)
Potassium
5mg
(0%)
Sugar
1g
(2%)
Calcium
12mg
(1%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 5
% Daily Value*
| Serving | 8oz | |
| Calories | 5kcal | 0% |
| Sodium | 12mg | 1% |
| Potassium | 5mg | 0% |
| Sugar | 1g | 2% |
| Calcium | 12mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.